Essential Culinary Lab Workbook

In culinary arts, recipes have been shared, written, rewritten, or given a new twist. Students using Essential Culinary Lab Workbook  will learn basic cooking methods while being encouraged to put their own creative touch on a recipe.

This workbook is perfectly suited for a lab format where students are working in pairs or individually, as it provides recipes that make 2-4 portions for assessment. Instructors have the ability to pick and choose from several recipes found in each chapter, as well as the freedom to alter the recipes by ingredients, amounts, or methods used. Essential Culinary Lab Workbook serves as a base-line for formatting your program.

Essential Culinary Lab Workbook by George Hendry and Robert Lybrand:

• provides rubrics for assessment of student creations.
• includes a ready-to-go recipe book that can be easily taken out of the consumable book and used in the student’s station.
• features recipes using the basic ingredients found in most institutional kitchens with cost being a major factor.